You like brownies right? What about cake? Imagine those two things being combined into one fabulous dessert. Now, take that imagery and add 10 times more YUM… Now you have the brownie cake recipe, from Nancy Sorriano, that was featured in the fall 2011 issue of Where Women Cook.
Brownie Cake Recipe
Summary: This brownie cake recipe is chewy, chocolatey perfection. There won’t be a crumb left.
- 1 cup soft butter
- 2 1/2 cups sugar
- 2 tsp. vanilla extract
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup good cocoa powder
- 1 cup semisweet chocolate chips
- 1/2 cup strong coffee, warm
- Confectioner’s sugar for dusting the cake
- Fresh whipped cream
- Preheat the oven to 350 degrees. Lightly butter an 8-inch round pan. Add a small amount of flour to dust the buttered pan.
- Combine the soft butter, sugar, and vanilla in a large bowl. Bean in the eggs, one at a time. Blend thoroughly.
- Sift together in a separate bowl the flour, cocoa, and salt. (I often use a whisk to sift my dry ingredients.)
- Combine the dry ingredients and coffee with the butter mixture. Gradually add in the flour, mix well, then add some of the coffee, mix well. Continue to add this way until all ingredients are added. Stir in the chocolate chips, mix well.
- Spread evenly into the 8-inch round pan. Bake in the preheated over for 30-35 minutes, depending on the heat of your oven (a toothpick should come out clean, unless it goes through one of the the chocolate chips). Remove from the oven, and cool the pan before removing the cake.
- When the cake is completely cooled, place on the serving dish or cake plate. Take a large teaspoon of confectioner’s sugar and place in a tea strainer. Tap the edge of the strainer as you move around the cake. Start with the outer edges, and let the sugar fall a bit onto the sides of the cake. Then cover the center. This can also be done with a sugar shaker. Serve with a dollop of fresh whipped cream.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8